Crispy Peking Duck

local_grocery_store Ingredients

• 1 whole duck, head and feet removed
• 1/4 kosher salt
• 1/4 honey
• 1/4 soy sauce
• 1/4 hoisin sauce
• 1 Chinese five-spice powder
• 4 scallions, thinly sliced
• 12 pancakes, warmed

restaurant_menu Method

1. 1.Remove the neck and giblets from the duck and discard.
2. 2.Rinse the duck inside and out and pat dry with paper towels.
3. 3.Using a fork, prick the skin of the duck all over, being careful not to pierce the meat.
4. 4.In a small bowl, mix together the salt and honey until well combined.
5. 5.Rub the honey mixture all over the duck, making sure to coat it evenly.
6. 6.Place the duck on a wire rack set inside a baking sheet and refrigerate, uncovered, for at least 12 hours and up to 24 hours.
7. 7.Preheat the oven to 350°F.
8. 8.In a small bowl, whisk together the soy sauce, hoisin sauce, and Chinese five-spice powder.
9. 9.Remove the duck from the refrigerator and let it come to room temperature.
10. 10.Brush the duck with the soy sauce mixture and place it on a wire rack set inside a roasting pan.
11. 11.Roast the duck for 2 1/2 to 3 hours, or until the skin is crispy and the meat is cooked through.
12. 12.Remove the duck from the oven and let it rest for 10 minutes.
13. 13.Using a sharp knife, carve the duck into thin slices.
14. 14.Serve the duck with the scallions and pancakes.

lightbulb_outline Tips

• chevron_rightMake sure to prick the skin of the duck all over to allow the fat to render out during cooking.
• chevron_rightRefrigerating the duck uncovered helps to dry out the skin and make it crispy.
• chevron_rightBe sure to let the duck come to room temperature before roasting.
• chevron_rightCarve the duck into thin slices for the best presentation.